Quick Dinner Nachos

QUICK DINNER NACHOS

1 (15.5 oz.) can pinto beans, drained
8 oz. Mexican Velveeta, cubed (2 cups)
6 cups tortilla chips
1/4 cup sliced ripe olives
3/4 cup chopped seeded tomato
1/3 cup sour cream
1/4 cup chopped fresh cilantro

In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently. Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately. Makes 3 servings.